Crispy Old Bay roasted potatoes turn ho hum red potatoes into a delicious side dish. Perfectly seasoned and just a touch cheesy, these spuds will be a hit every time you serve them!

Potatoes are one of the MVP’s in our house.

You can’t go wrong with any side made with them, especially if you jazz them up a bit.

And that’s what this is.

Perfectly roasted, slightly crispy red potatoes coated in an addictive blend of Old Bay seasoning and Parmesan cheese.

The result is something fancy enough to serve for company, but easy enough to make any time.

What is Old Bay?

Old Bay was originally created as a seafood seasoning blend in Baltimore, Maryland.

But the mix of celery salt, black pepper, crushed red pepper flakes, paprika, and other flavors is delicious on more than just shrimp and crabs.

It’s fantastic on these potatoes!

Ingredients

To make this you’ll need:

Potatoes– Red potatoes work best.
Olive oil– Don’t substitute a different oil. Extra virgin olive oil lends flavor.
Onion– Diced red onion.
Seasoning– Old Bay, salt and Pepper and fresh parsley.
Parmesan cheese– Shredded.

How to Make

To make this, carefully add your potatoes to a pot of boiling salted water.

Then, let them cook until they are not quite fork tender but the skins are easy to pierce.

At this point, drain the potatoes and run them under cold water to stop the cooking process.

Let them cool completely.

Once the potatoes are cool, dice them into 1/2″ chunks.

Now, liberally spray a large baking sheet with non stick cooking spray and spread out the potatoes and the onion into an even layer on the prepared sheet.

Drizzle the olive oil evenly out over top, and gently toss the vegetables to coat.

Then, sprinkle the Old Bay seasoning, salt, and pepper evenly out over the dish, again gently tossing to coat.

Spread the veggies back out into an even layer and sprinkle the cheese evenly out over the potatoes.

Bake at 425° for 25-30 minutes, stirring the potatoes at the midway point.

Spread them back out and continue baking until golden and crisp.

Serve the warm potatoes with parsley leaves, for garnish.

Enjoy!

Serving Suggestions

These roasted red potatoes pair well with anything you’d serve potatoes with.

We often serve them with roast chicken, as a side for a rotisserie chicken, pork chops, or seafood dishes.

Storing Leftovers

Store leftovers in an airtight container in the fridge.

When you reheat these, I recommend heating them in a hot oven until warmed through over heating in the microwave as the microwave tends to make leftover potatoes soggy.

Tips and Tricks

Can’t find red potatoes? Use any other variety of baby potatoes and use more of them to fill the tray out.
If you aren’t a fan of onions, you can leave them out.
Make this a meal by adding seasoned chicken breasts or even sausages and green beans to the tray and cook until the chicken reaches 165 internally.

Other Recipes with Old Bay

Crispy Old Bay roasted potatoes are a delicious side dish thanks to the seasoning. Make them and enjoy!

Looking for other recipes with Old Bay? Try these:

If you’ve tried these CRISPY OLD BAY ROASTED POTATOES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

old bay roasted potatoes in a small red bowl

Crispy Old Bay Roasted Potatoes

Crispy Old Bay roasted potatoes turn ho hum red potatoes into a delicious side dish. Perfectly seasoned and just a touch cheesy, these spuds will be a hit every time you serve them!

No ratings yet

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 280kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

8 red skin potatoes
2 1/2 tbsp extra virgin olive oil
1/2 cup diced red onion
2 1/4 tsp Old Bay seasoning
salt & pepper to taste
1/3 cup shredded Parmesan cheese
2 tbsp fresh parsley leaves for garnish

Instructions

Add your potatoes (carefully) to a pot of boiling salted water. Let them cook until just shy of fork tender. Skins should be easy to pierce.
Drain the potatoes and run them under cold water to stop the cooking process. Let them cool completely. Using a sharp knife, dice the potatoes into 1/2" chunks.
Liberally spray a large baking sheet with non stick cooking spray. Then add both the potatoes and the onion to the prepared baking sheet, spreading them out into a roughly even layer.
Drizzle the olive oil evenly out over top, and gently toss the vegetables to coat. Spread them back out evenly.
Sprinkle the old bay seasoning evenly out over the dish, again gently tossing to coat. Season with salt & pepper to taste. Spread the cheese evenly out over the potatoes.
Bake at 425° for 25-30 minutes, stirring the potatoes at the midway point. Spread them back out and continue baking until golden & crisp.
Serve the warm potatoes with parsley leaves, for garnish.

Notes

Can't find red potatoes? Use any other variety of baby potatoes and use more of them to fill the tray out.
If you aren't a fan of onions, you can leave them out.
Make this a meal by adding seasoned chicken breasts or even sausages and green beans to the tray and cook until the chicken reaches 165 internally.